Notebook exported from The Food Lab: Better Home Cooking Through Science
https://www.goodreads.com/notes/25454364-the-food-lab/114528832-mark-gerstein?ref=h_cr
Posts Tagged ‘foodlab0mg’
foodlab
July 3, 2021Here’s Kenji’s YouTube channel (almost a million subscribers):
https://www.youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
His videos are a similar style to his book, where he sometimes talks about science. For example in this video:
https://www.youtube.com/watch?v=U3gvRjIQ6Lo
At the 1:45 mark, he talks about the physics behind selecting tomatoes At the 4:01 mark, he talks about boiling water (volume, heat, etc) in relation to cooking pasta
Oil-In-Water And Water-In-Oil Emulsions: What’s The Difference?
January 31, 2021https://www.quadroliquids.com/oilinwater-and-waterinoil-emulsions-whats-difference/
When an emulsion is “oil-in-water,” oil is the dispersed phase that is distributed into the continuous phase, water. … Milk is an example of an oil-in-water emulsion, while butter is water-in-oil.
Sous vide – Wikipedia
December 25, 2020Monosodium glutamate – Wikipedia
December 24, 2020Dark Meat Vs. White Meat: Which Is Healthier? | Women’s Health
December 13, 2020The Science of Cooking an Egg | eggy guru
December 7, 2020https://eggyguru.com/2016/06/20/the-science-of-cooking-an-egg/
The egg white coagulates (turns from liquid and solidifies) at a temperature between 144 and 149 degrees
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